zarda palau



  • An elaborate Afghan dish of boiled rice soaked in a heavy sugar syrup which is flavoured with strips of orange peel. Half the rice covers the base of an ovenproof dish and the remainder surrounds the central pile of meat, which is pieces of chicken breast browned with onions and simmered with water for 20 minutes. The cooking liquor is poured over and the covered dish is casseroled at 150°C for 40 minutes. Finally the dish is decorated with the blanched pieces of orange peel removed from the syrup, browned almond slivers and pistachio nuts, and the rice is coloured with a saffron infusion in water.